10 servings

For the base:
150g rye bread
50g butter

For the filling:
4 gelatine sheets
600g herring
1 small onion
0.5dl chopped dill
50g pickled gherkins
200g cottage cheese
3dl sour cream
0.25 tsp black pepper

To decorate:
3 hard-boiled eggs
herring rolls
chives

Cut the crust off the bread, crumb the soft bread and mix with melted butter. Cover the base of a 22cm spring-form baking tin with greaseproof paper, press the breadcrumbs onto the base and put the tin in the fridge. Soak gelatine sheets in cold water. Chop the onions, dill, herring and pickled gherkins finely. Add cottage cheese and sour cream. Season with pepper.

Squeeze the gelatine sheets very dry. Heat 2 tbsp cold water, melt the gelatine sheets in it and dribble it into the herring mixture, stirring constantly. Put the filling in the tin and leave it in the fridge to set overnight or at least four hours.

Decorate with quartered eggs, chives and herring rolls.

Serves 8

250g butter
500g chicken liver
2 onions
1 tbsp fresh thyme
1 garlic clove
2 tbsp brandy
0.25 tsp black pepper
1 tsp salt

Heat 1 tbsp butter in a frying pan. Add half the chicken liver, fry for 4 to 5 minutes until lightly browned and remove from the frying pan. Do the same with the other half. Purée the liver and the cooking juice in a food processor or with a hand blender. Melt another tbsp of butter in a frying pan. Sauté chopped onion, thyme and crushed garlic and cook over a moderate heat until onion is tender. Add brandy, salt and pepper and blend. Pour the mixture into the puréed liver, add soft butter and whisk until smooth.

4 servings

400 g cheese
2 tbsp flour
3 tbsp breadcrumbs
1 tbsp pizza seasoning
2 eggs
½ dl milk
½ dl oil

Cut the cheese into approximately 1-cm thick slices. Lightly beat the eggs and mix with milk. Roll the cheese in flour, then in the egg-milk mixture, again in flour, and the eggmilk mixture. Thereafter, roll in breadcrumbs to which pizza seasoning has been added. Fry in hot oil until light brown on both sides.

Serve with fresh salad.

8-10 servings

½ l kefir
2 dl 35 % sweet cream
200 g smoked chicken (or turkey)
1 sweet red pepper
2-3 marinated pickles
2 tbsp gelatine
6 tbsp water
½ dl chopped parsley
½ dl chopped dill
1½ tsp salt
1 tsp herb salt
½ tsp lemon pepper

Cut the smoked chicken into pieces, and chop the sweet pepper and pickles. Add chopped greens. Mix the gelatine with water, let it expand and dissolve in a double boiler. Beat the cream and mix with the kefir. Add the gelatine.

Place in the refrigerator overnight. Remove from the mould and serve.

Serves 4

200 g cheese
2-3 boiled eggs
100 g carrots
200 g sour cream
½ tsp salt
Grated nutmeg

Grate the cheese and chop the eggs. Peel and grate the carrots. Mix and season all the ingredients. Serve with toast.

Serves 4

200 g cleaned smoked fish
350 g cottage cheese
3 boiled eggs
½ of a cucumber
100 g cherry tomatoes
Chives

Dressing:
150 g whipping cream
¼ tsp salt
¼ tsp black pepper
½ tsp sugar

Cut the smoked fish, chop the eggs, halve the cherry tomatoes, and slice the cucumber. Place the fish, eggs, cottage cheese, cucumber, and tomatoes in layers into a bowl. Sprinkle with chopped chives. Beat the cream with the seasoning. Pour on the salad.

Serves 4

300 g cheese
1 apple
1 tbsp lemon juice
125 g celery
100 g radishes
100 g iceberg lettuce
1 can (226 g) of pineapple rings
½ dl salted nuts

Dressing:
2 dl unflavoured yogurt
½ dl canned pineapple juice
1 clove of garlic
¼ tsp pepper
½ tsp salt

Cut the cheese into bars or cubes. Peel the apple and cut into cubes, and spray with lemon juice. Slice the celery and radishes. Shred the lettuce and cut the pineapple rings into pieces. Mix the ingredients for the dressing.

Place the salad ingredients in layers on a platter or plate, sprinkle on salted nuts, and pour on salad dressing.